Nutritional Facts

Directions

In a large bowl, cream the butter, cream cheese and sugar until light and fluffy. Beat in eggs and extracts. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well. Cover and refrigerate for 2 hours or until easy to handle.

On a lightly floured surface, roll out dough to 1/4-in. thickness. Cut with floured 2- to 3-in. cookie cutters. Place 1 in. apart on ungreased baking sheets. Sprinkle with colored sugars as desired.

Bake at 350° for 9-11 minutes or until set. Cool for 2 minutes before removing from pans to wire racks to cool completely. Decorate with icing and additional sugars if desired.Yield: 10 dozen.

Editor's Note: If shipping these cookies, consider decorating with royal icing (recipe also in Recipe Finder).

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"Great cookies! I always like finding soft cookie recipes. I used the Royal Icing and it set up great. I didn't use a pastry bag, I only made stars and just spread it on with a knife. I decreased the baking time on mine because I thought they were getting too brown, maybe I made them a bit thinner than the recipe called for. I actually shipped them to my husband overseas!"